Coffee and Fudge Semifreddo
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 382
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 30
- Protein
- 5
- Cholesterol
- 101
- Sodium
- 87
- Total: 6 hr 35 min (includes freezing time)
- Active: 15 min
Ingredients
2 tablespoons instant coffee (I use decaf)
1 teaspoon coffee extract
1 teaspoon vanilla extract
1 pint plus 1 tablespoon heavy cream
One 14-ounce can sweetened condensed milk
3/4 cup jarred hot fudge
2 tablespoons chopped chocolate-covered espresso beans
Directions
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.